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Well, that was quick! I had a “minimal” time to prep/rise/make some bread (in bread terms, but it took 1.5 hours of rise time) – I know I didn’t want cornbread, muffins or anything non-yeast related to go with a nice hot homemade beef stew.

So I settled on the shortest rise time recipe in ole’ Betty’s cookbook: dinner rolls.

Result? Delicious. We could have just eaten those for dinner with a little butter.

Ease? Pretty easy, except I really am terrible about dividing up the dough evenly into rolls, and don’t have one of those fancy dough cutters. But the recipe/rise time is very forgiving and it looked pretty much even once it was done baking.

Recipe changes? I went with the standard flour, not the bread flour, I was unsure about how much bread flour I had left in the kitchen. I also went a little crazy with the butter on top, I even put some more on when it was almost done baking. Totally worth it though.